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This Italian sausage and peppers is a classic, flavor-packed dish made with tender sausage, sweet peppers, and onions simmered in a rich tomato sauce.
It’s one of those recipes that works for everything—pile it onto toasted rolls for a classic sandwich, serve it over pasta, or enjoy it straight from the skillet. And if you want to take the flavor up a notch, a splash of Marsala wine adds a subtle richness that makes this version extra special.
Whether you’re making it for a quick weeknight dinner or serving it up for a crowd, this is the kind of cozy, satisfying meal that never goes out of style.
If you love Italian-inspired comfort food like this, be sure to try my Chicken Scarpariello, Italian Sunday gravy, or Baked Ziti with Ricotta next.
✨ Before You Begin
✨ Choose your sausage.
Mild Italian sausage keeps things balanced, while hot sausage adds a little heat.
✨ Slice peppers evenly.
Uniform slices help everything cook at the same rate and keep the texture consistent.
✨ Cook the sausage first.
Browning the sausage builds flavor and creates a base for the sauce.
✨ Use Marsala as an upgrade, not a requirement.
It adds depth, but dry white wine or broth will still give you great results.
✨ Let it simmer.
Giving the sauce time to cook down helps the flavors develop and keeps it from tasting watery.
Italian Sausage and Peppers Ingredients + Key Notes
Italian Sausage: Use mild or hot Italian sausage depending on your preference. Mild keeps the dish balanced, while hot adds a little heat and spice.
Bell Peppers: A mix of red, yellow, and orange peppers gives the best flavor and color. Slice them evenly so they cook at the same rate.
Onion: Yellow onions work best here. Slice them thin so they soften and melt into the sauce.
Garlic: Use fresh garlic for the best flavor. Add it near the end of sautéing so it doesn’t burn.
Tomato Paste: Adds depth and a slight sweetness while helping thicken the sauce.
Diced Tomatoes: Give the sauce body and texture. Don’t drain them—you want that liquid in the pan.
Marsala Wine (optional, for extra depth): This is the flavor upgrade. It adds a subtle richness and depth, but you can substitute dry white wine or broth if needed.
Italian Seasoning + Fresh Basil: These bring classic Italian flavor. Fresh basil at the end adds brightness and balance.
Salt + Black Pepper: Essential for bringing all the flavors together.
Olive Oil: Used to sauté the vegetables and build the base flavor of the dish.
🥣 How to Make Italian Sausage and Peppers
Start by browning the sausage in a large skillet until nicely caramelized, then remove it and set aside. In the same pan, cook the sliced peppers and onions until they’re soft and just starting to turn golden.
Stir in the garlic, tomato paste, and seasonings, then deglaze the pan with Marsala wine (or your substitute), scraping up all those flavorful bits from the bottom. Add the diced tomatoes and let everything simmer until the sauce thickens slightly and the flavors come together.
Return the sausage to the pan and let it cook in the sauce until everything is hot and well coated. Finish with fresh basil just before serving.
⭐ Pro Tips
⭐ Brown the sausage well.
Let the sausage develop a deep golden crust before removing it from the pan. That browning builds the base flavor for the entire dish.
⭐ Don’t overcrowd the pan.
If the pan is too full, the sausage and vegetables will steam instead of brown. Cook in batches if needed for the best flavor.
⭐ Deglaze the pan properly.
When you add the Marsala (or wine), scrape up all the browned bits from the bottom of the pan—this is where a lot of the flavor lives.
⭐ Let the sauce simmer.
Give the sauce time to cook down slightly so it thickens and concentrates. This keeps it from tasting watery.
⭐ Add fresh basil at the end.
Stir it in just before serving so it stays bright and doesn’t lose its flavor.
⚠️ Common Mistakes to Avoid
- Not browning the sausage. Skipping proper browning means you lose a huge layer of flavor. Let it develop a deep golden crust before removing it from the pan.
- Overcrowding the pan. Too much in the pan at once causes everything to steam instead of brown. Cook in batches if needed.
- Not draining excess moisture. Too much liquid from the tomatoes or vegetables can make the sauce watery instead of rich.
- Skipping the deglazing step. Those browned bits on the bottom of the pan are packed with flavor—don’t leave them behind.
- Overcooking the peppers. You want them tender, not mushy. Cooking them just until soft with a little bite gives the best texture.
What to Serve With Italian Sausage and Peppers
Fresh + Crisp Sides
A fresh salad balances the richness of the sausage beautifully. Try a Mediterranean Salad for something bright and flavorful, or a simple House Salad to keep things classic.
Vegetable Sides
If you want to round out the meal with a vegetable, Simple Roasted Peppers are a natural fit, or Roasted Carrots and Parsnips add a little sweetness that works really well with the savory sauce.
Cozy Breads
This dish is perfect with bread for soaking up the sauce. Homemade Crescent Rolls are soft and buttery, or go with Garlic Bread for a more classic Italian-style pairing.
Sweet Finishes
For dessert, keep it simple with Tiramisu for an Italian-inspired finish or Fudge Pie if you want something rich and crowd-pleasing.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
Cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Reheating
For larger portions, cover with foil and reheat in a 350°F oven for 15–20 minutes. If stored in a glass or ceramic dish, let it come to room temperature before placing it in a preheated oven to prevent cracking. Alternatively, transfer to an oven-safe pan.
For smaller portions, reheat on the stovetop over medium heat or microwave in short intervals, stirring occasionally. If the sauce has thickened, add a splash of broth or water to loosen it.
Freezing
Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead
Cook the dish completely, cool, and refrigerate. Reheat when ready to serve—the flavors deepen over time.
Frequently Asked Questions
◆ Can I use chicken or turkey sausage instead of pork?
Yes. Chicken or turkey sausage works well—just be sure it’s Italian-seasoned for the best flavor.
◆ Do I have to use Marsala wine?
No. Marsala adds depth, but dry white wine or chicken broth are great substitutes.
◆ What’s the best way to serve sausage and peppers?
It’s very versatile—serve it on toasted rolls, over pasta, or spooned over rice.
◆ Can I make this ahead of time?
Yes. It tastes even better the next day as the flavors develop.
◆ Can I freeze sausage and peppers?
Yes. Let it cool completely, then freeze in airtight containers for up to 2 months.
More Italian-Inspired Dinner Recipes to Try
- Chicken Francaise – A bright, lemony chicken dish with a light sauce that’s perfect when you want something a little lighter but still comforting.
- Chicken Murphy – A bold, hearty Italian-American classic with sausage, potatoes, and peppers in a rich, savory sauce.
- Five Cheese Ziti Al Forno – A creamy, cheesy baked pasta inspired by the Olive Garden favorite—perfect for cozy dinners.
- Italian Sausage Soup – A warm, comforting soup loaded with sausage and vegetables that’s perfect for cooler nights.
- Mostaccioli – A baked pasta dish similar to ziti, with rich sauce and plenty of melted cheese.
- Chicken Lasagna – A creamy, layered pasta dish that’s comforting, hearty, and perfect for feeding a crowd.
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Italian Sausage and Peppers
Ingredients
- 1/4 cup olive oil, divided
- 1 pound Italian sausage, sweet or spicy
- 2 red bell peppers, sliced
- 2 yellow onions, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 cup fresh basil, chopped
- 4 cloves garlic, chopped
- 2 tablespoons tomato paste
- 1 cup Marsala wine (optional; substitute dry white wine or chicken broth)
- 1 (15-ounce) can diced tomatoes
- 4 Italian sandwich rolls optional
Instructions
- In a large skillet, add 2 tablespoons of oil and brown sausages (1 pound), on both sides, over medium-high heat. Remove to a paper towel-lined plate.
- Add the remaining oil to the skillet. Then add peppers (2), onion, salt (1 teaspoon), and black pepper (1 teaspoon) and cook over medium heat, until golden brown, about 8 minutes. Sprinkle Italian seasonings (1 teaspoon), basil (1/2 cup), and garlic (4 cloves), and cook until garlic is fragrant about 2 minutes.
- Stir in tomato paste (2 tablespoons), Marsala (1 cup), and diced tomatoes (1 can). Bring to a simmer, scraping the bottom of the skillet to lift up any brown bits.
- Slice the sausage into 1-inch pieces and add back to the skillet. Simmer until the sauce has thickened, 20-25 minutes.
- Serve in pasta bowls or on toasted Italian rolls split in half lengthwise.
Fans Also Made:
Nutrition
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Source: Giada De Laurentiis
I was out of diced tomatoes so I used some leftover pizza sauce and it was amazing!!! For an healither alternative, I use hot Italian chicken sausage and it’s a good replacement.
Hey! That’s very creative. I think I’ll try pizza sauce too. Hehe. Thank you for sharing your tweaks!
I tried this with rolls and with pasta, boy oh boy, my husband says this is a keeper!
Yaaay! I’m happy it was a hit. Thanks for the positive review 🙂
hi again this is an interesting take on sausage n peppers cooked on a flat top ,and served on a hogi on the Boardwalk in New Jersey peppers were in one pile onions in another and sausages whole in another almost totally cooked then spread out on that smoking hot area of grill no tomatoes in those old school 1960s Mine at home similar to yours. thanks for the Memories
Thank you too, Joseph! Enjoy 🙂
I ended up with two bottles of Marsala in our Alaskan summer cabin so I was looking for recipes that used Marsala. Chicken Marsala is quite common. But then I saw this recipe with peppers and sausage. OMG! It was fantastic! Serve it with a Zin.
I’m so happy you like this recipe, Janice. It’s a big favorite at our house!
This was so delicious that i am making it with spaghetti in it for our family Christmas dinner tomorrow!
That’s awesome! Merry Christmas, Nancie!
Delicious!!! My son kept raving about it. Hubby is not a fan of Italian Sausage and even he liked it. Will definitely make again.
Wow, that’s awesome, Kathy! Thank you so much. I’m happy you all liked this recipe 🙂
This is one of my go to lunch recipe ? much better than store bought.
Sorry capriotti’s
I love this recipe too, Theresa. I’m so glad you enjoy it. <3
delicious, can leftovers be frozen, not that there are any!!!
Hi Donna! Glad to hear you liked it! 😀 I haven’t tried freezing this before so I can’t advise, but if you give this a try, let me know how it turns out for you.